As a busy mom who works some early nursing shifts, I absolutely love being able to prep a simple, balanced breakfast ahead of time. These take minutes to get ready to pop in the oven, and they reheat great. The only problem I have is the kids like to eat them too, so often they don't last through the week! Another great thing about this recipe is you can mix it up in so many ways, they take a while to get sick of. :)
This recipe will make 4-6 servings, depending on your macros or appetite!
Base Ingredients:
-2 cups (452 grams) low-fat cottage cheese, blended (or not!)
-4 whole eggs
-3 cups (720 grams) liquid egg whites
Dense Carbohydrate (totally optional!):
-2 cups of chopped sweet potato, yukon gold potato, pinto, or black beans. If you are looking to go lower carb OR would like your dense carb on the side of your egg bite, omit this part. :)
Veggies/additional protein: This is where you can totally make these your own! Here are a few of my favorite combinations:
-1/4 cup bacon bits or chopped bacon, 1 cup chopped broccoli, 1/2 cup chopped mushrooms, 1/4 cup chopped onion
-4 ounces leftover taco meat, 1/4 cup chopped onion, 1 cup chopped peppers
-4 ounces breakfast sausage, 1 cup chopped zuchinni, 1/2 cup chopped peppers, 1/4 cup chopped onion
Preheat oven to 375. Mix all ingredients in a bowl (if you are adding in addition protein/meat, make sure it is COOKED first) and divide evenly into a greased muffin tin. I absolutely prefer the silicone muffin tins because the egg bites pop right out. I often will bake these in glass tupperware containers (these are much larger so cooking times will be longer) that are single serving size. For standard sized muffins, bake for 17-22 minutes or until center is set. For larger glass tupperware (mine holds about two cups), cook for 45-52 minutes, or until center is set. Allow to cool for a few minutes and enjoy, or refrigerate and reheat to enjoy later. These freeze great too!
